Preheat the oven to 350F. Place the onions, carrots, celery and garlic in the bowl of a food processor and pulse until finely chopped, scraping down the side of the bowl. (Alternatively, chop everything finely.) Set a large Dutch oven over medium-high heat, add the oil and cook the vegetable mixture for 3-4 minutes, until softened. Stir in the oregano, red pepper and salt and cook for another minute.

2

3

Crumble the beef into the pot and cook, stirring occasionally, for 5 minutes or until the meat is browned. Stir in the stock, wine, tomatoes, Worcestershire, tomato paste, basil and pasta. Bring to a boil, lower the heat to medium and cook, stirring frequently, for 11-13 minutes or until the pasta is nearly cooked but firm to the bite.

4

5

Sprinkle with mozzarella and Parmesan and bake for 10 minutes, or until the cheese is melted and the pasta is heated through. Serves 6-8.

Directions

1

Preheat the oven to 350F. Place the onions, carrots, celery and garlic in the bowl of a food processor and pulse until finely chopped, scraping down the side of the bowl. (Alternatively, chop everything finely.) Set a large Dutch oven over medium-high heat, add the oil and cook the vegetable mixture for 3-4 minutes, until softened. Stir in the oregano, red pepper and salt and cook for another minute.

2

3

Crumble the beef into the pot and cook, stirring occasionally, for 5 minutes or until the meat is browned. Stir in the stock, wine, tomatoes, Worcestershire, tomato paste, basil and pasta. Bring to a boil, lower the heat to medium and cook, stirring frequently, for 11-13 minutes or until the pasta is nearly cooked but firm to the bite.

4

5

Sprinkle with mozzarella and Parmesan and bake for 10 minutes, or until the cheese is melted and the pasta is heated through. Serves 6-8.